garbage soup

Our fridge is looking mighty bare since we’ve returned from vacation, but a grocery run was not in the plan for yesterday. Instead, I took advantage of the cooler weather and threw together a soup using random odds and ends from the fridge, cupboards, and freezer. I actually really love garbage soups. They use up leftovers and are totally customizable. Here’s what went in to ours:

2c. cooked chickpeas from the freezer

1 1/4c. dried lentils

1 1/4c. dried pearl barley

1/3c. tomato paste

5 cubes potato puree baby food that Leo never liked

1 bag of frozen broccoli

2 carrots, diced

1 onion, diced

minced garlic (I like to be heavy handed with the garlic)

oregano, cumin, salt, cayenne

I sauteed the carrots and onion in a generous amount of olive oil, adding in the garlic a few minutes later. Then I dumped in the rest of the ingredients along with 6+ cups of water, brought it to a boil, and simmered it for an hour. Topped with nutritional yeast and served with a side of cornbread. Easy, filling and gives us leftovers for our oh-so-bare refrigerator!

Remember when you made me that missionary food — what was it? Black beans and pretzels? Maybe some rice. Ha! If only I’d know that for years to come, I’d read and see your dinner creativities! Love you. My favorite kind of soup — any, chili, potato, vegetable. I.love.soup.